Not your mama's meatloaf

April 07,2010
Sweet Pea Chef
Jessica Efird( )

Jessica, aka the Sweet Pea Chef, is a former U.S. Senate staffer/weekend gourmet turned full-time mom/family gourmet. She lives in Columbus, Ohio with her husband and two sons.

This is not your mama’s meatloaf. That said, don’t let the fact that this meatloaf contains absolutely no meat scare you. Lentils and cashews replace the meat and hints of Indian flavor combine to create a really, really tasty take on “meat”loaf. This dish tastes great eaten as a blue plate special with sides, wonderful over a plate of salad and super yummy as a sandwich. In other words, eat it just as you would a traditional meatloaf, but know that you are eating something infinitely more healthful than ground beef. Lentil and Cashew “Meat”loaf ½ cup ground roasted and salted cashews 3 cups cooked lentils 1 cup chopped onion ¼ cup fresh parsley, chopped ¼ cup mango chutney 2 tablespoons ketchup 1 tablespoon vegetable oil ¾ teaspoon salt ¼ teaspoon turmeric (optional) ¼ teaspoon ground cayenne (optional) ½ - 1 cup breadcrumbs topping: ketchup, cilantro Preheat oven to 375 degrees. In a food processor, grind the cashews until very fine, like cornmeal. Place in a large bowl. Add the lentils, onion, parsley, chutney, ketchup, oil, salt and turmeric and cayenne (if using). Blend well with spoon, using the back of the spoon to mash the lentils as you stir. Add ½ cup of breadcrumbs and continue mixing. Is the mixture easy to shape into a loaf? If it is too “wet,” add more breadcrumbs until the mixture can be easily shaped into too football-shaped loaves. Place on a cookie sheet coated with cooking spray, and then drizzle ketchup on top. Bake for 25-30 minutes or until the outside of the loaf is slightly browned. Remove from oven, let cool about 10 minutes, slice and serve. Top with chopped cilantro, if desired. Serves 6-8. SPC